| Author |
Topic |
|
|
herbalady
8 Posts
Lynn
Ashford
CT
USA
|
 Posted - Dec 31 2024 : 08:55:21 AM
|
I tried making batter bread with the Einkhorn starter but results were not good at all. The bread hardly rose and came out heavy, gummy, sour and unedible.
I'll start from the beginning:
I started the Mother 5 1/2 weeks ago using Einkhorn berries I ground in my kitchen aide grain attachment. (I'm thinking it didn't grind it fine enough) Twice daily (never missed even one feeding) I added the 3/8 c of this along with 1/4 c water (well water filtered through Berkey water filter and left on counter for room temp)The bowl was kept on a warming mat.
I kept the towel wet covering the entire bowl with water in the pie plate below (after a few weeks I wrote here saying the towel stopped wicking up the water and towel dries partly.
I kept yeast out of kitchen except for bread we buy & keep in refrig., not putting it near the starter.
My starter never looked right, very choppy looking, not smooth and hardly any bubbles and those were small.
I've been making all the enhanced treats which were all great.
Last night when I tried making batter bread, I slowly added the all purpose Einkhorn flour looking for a smooth cream cheese consistency which never came even after adding all the flour recommended for Einkhorn The batter was extremely stiff and sticky almost couldn't mix it. I let it rise 7 hours atop my wood stove which was warm.
I'm determined to make this work, I just ordered the Mockmill to grind the berries into a finer flour. I may scrap the starter I just started again after baking the bread since it looks the same as the original did.
I'm hoping we can figure this out
Ps I took pictures but something went wrong importing them to my computer
|
Lynn Murdock |
|
|
MaryJane
174 Posts
MaryJane
MOSCOW
Idaho
USA
|
Posted - Jan 01 2025 : 1:30:33 PM
|
Hi Lynn,
Are you buying your whole wheat Einkorn berries from bluebirdgrainfarms.com?
Based on the earlier photo of your mother that you posted, I suspect your kitchen aid isn't grinding it fine enough. You might try purchasing some of their Einkorn flour to give you a basis for grind and also to eliminate starting out with the grinding variable. When someone has trouble, I've suggested using some basic organic white flour like we sell as part of your training so you get really comfortable and familiar with your mother and then move into the advance section before going totally whole wheat. After you've been successful using white, you can easily convert your mother to Einkorn. One of my employees has stuck with Costco organic white flour for a while and bakes bread every day. Some days she "sets" the bread by making it up and then putting it in the fridge until she can bake it. With so much baking under her belt, I'm sure she'll be successful when she starts milling her own flour. Here's a text she sent me a couple of days ago. This gal is totally comfortable playing around with what will and won't work.
"Ok, I know this bread is not the prettiest. But get this: I made this dough like 4 or 5 days ago. Put it in the fridge overnight (actually maybe two nights). Then transferred it to the freezer for a couple of days. And baked it straight from the freezer! The texture of the crust is not as good. But it still has that fresh-bread-straight-out-of-the-oven thing." |
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~  |
 |
|
| |
Topic |
|
|
|
First attempt at Einkhorn batter bread not good
